Dry Brined Chicken is one of the best ways to grill a whole chicken. The results from dry brining are crackling skin, ...

We may receive a commission on purchases made from links. Baked, skin-on, bone-in chicken thighs are a marvel for dinner. Since the dark meat is so much tastier than white, it's no wonder ...

When you're planning to roast a whole chicken, don't skip out on this seasoning tip. It will give you juicier chicken with perfectly golden, crispy skin.

Leave in the fridge for at least 4 hours or overnight. Drain the chicken and pat dry, discarding the brine. Put all the ingredients for the jerk rub into a blender or a pestle and mortar ...

250g flour seasoned with salt and pepper Remove the chicken from the brine and pat dry with kitchen paper. Place in a bowl with the buttermilk. Remove each piece of chicken from buttermilk ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...